JULI MUTIARA SIHOMBING: The Meat Quality Sambar Deer (Cervus unicolor) Hunting and Intensive maintained deer, guided by RISTIKA HANDARINI and HERLA RUSMARILIN.
Information about sambar meat quality is still lacking, especially the comparison between Sambar deer hunting and intensively maintained. The purpose of this study to examine differences in the quality of game and deer venison reared intensively given feed with crude protein 16%. The research was conducted in deer captivity at University of North Sumatera, Medan. Sampling venison hunted in the area Bireun, District Central Aceh, Aceh. Analysis of meat in Laboratory of Food Technology Faculty of Agriculture, University of North Sumatera. Experimental research methods with the use of nested comparing the treatments are deer hunting and deer reared intensively with carcass parts (front leg, hind leg and saddle). Parameters measured were physical quality of the meat (pH, water holding capacity, texture and cooking loss) and the chemical quality of meat (moisture content, ash content. Protein, fat, and cholesterol).
The results showed of the meat quality is physically and chemically quality shows the difference between deer hunting and deer reared intensively on pH, cooking loss, ash and fat meat.